Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, polish cabbage soup (kapusniak). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Polish Cabbage Soup (Kapusniak) is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Polish Cabbage Soup (Kapusniak) is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have polish cabbage soup (kapusniak) using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Polish Cabbage Soup (Kapusniak):
- Make ready 1 1/2 tbsp butter
- Take 1 lb ground chuck
- Take 2 fresh bratwurst links, removed from their casings
- Make ready 1 small head of cabbage, cored and cut in eighths shreds
- Take 3 carrots, sliced
- Make ready 1 medium onion, chopped
- Take 1 poblano pepper, fine dice
- Take 1 large potato, peeled and cubed
- Prepare 1 (14.5 ounce) can of petite dice tomatoes, juice included
- Make ready 8 ounces sauerkraut with juice
- Get 16 ounces tomato juice
- Take 32 ounces Beef "Cooking Stock"
- Prepare 2 1/2 cups water
- Make ready 1/4 tsp garlic powder
- Get 1/4 tsp marjoram
- Take 1/4 tsp chili powder
- Make ready 1/2 tsp paprika
- Make ready 1 1/2 tsp salt
- Take 1 tsp cracked pepper
Instructions to make Polish Cabbage Soup (Kapusniak):
- Assemble all of your ingredients.
- Chop and prep all of your veg for mise en place.
- Melt the butter in a large soup or stock pan over high heat, add the bratwurst meat (decased) and ground chuck, break up with the spoon, and sautee till it gets a little brown. Around 3-5 minutes
- Add onions, poblano, carrots, and potato. Sweat these ingredients with the meat another 3 minutes or so.
- Add cabbage and sauerkraut, sweat the cabbage and stir vigorously about 5 minutes.
- Add tomatoes, tomato juice, beef stock, water, salt and pepper, and herb and spices.
- Bring to a rolling boil, and lower to a gentle bubbling simmer. Cover and cook for 2 to 2 1/2 hours, stirring occasionally.
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